Budget Instant Pot Smashed Potatoes by @beyondfoodmarket

30 min

2 servings

🥔

530 g

Russet potatoes

🌿

8 g

Chives

🫒

10 ml

Olive oil

💧

240 ml

Water

  1. Step
    • russet potato
    • Water

    Scrub the 2 russet potatoes thoroughly under running water, keeping the nutrient-rich skins on.

  2. Pour
    • water
    • russet potato

    Pour 1 cup water into the Instant Pot and place the scrubbed potatoes inside.

  3. Seal
    • russet potato

    Seal the Instant Pot and pressure-cook the potatoes on high pressure for 20 minutes.

  4. Step
    • russet potato

    Allow the pressure to release safely, then remove the tender potatoes from the Instant Pot.

  5. Chop
    • fresh chives
    • Russet potatoes

    Chop the fresh chives into small pieces while the potatoes cool briefly.

  6. Place
    • russet potato

    Place 1 cooked potato on each serving plate and smash each one open with a potato masher.

  7. Drizzle
    • olive oil
    • Russet potatoes

    Drizzle 1 teaspoon olive oil over each smashed potato.

  8. Top
    • fresh chives
    • salt
    • Russet potatoes

    Top both potatoes with chopped chives, then season with salt and black pepper to taste before serving.

Budget Instant Pot Smashed Potatoes by @beyondfoodmarket

30 min

2 servings

🥔

530 g

Russet potatoes

🌿

8 g

Chives

🫒

10 ml

Olive oil

💧

240 ml

Water

Preparation Steps

  1. Step 1/8

    Scrub the 2 russet potatoes thoroughly under running water, keeping the nutrient-rich skins on.

    🥔russet potato
    🥕vegetable brush

  2. Step 2/8

    Pour 1 cup water into the Instant Pot and place the scrubbed potatoes inside.

    💧water
    🥔russet potato
    🥄measuring cup

  3. Step 3/8

    Seal the Instant Pot and pressure-cook the potatoes on high pressure for 20 minutes.

    🥔russet potato

  4. Step 4/8

    Allow the pressure to release safely, then remove the tender potatoes from the Instant Pot.

    🥔russet potato
    🍽️serving plate

  5. Step 5/8

    Chop the fresh chives into small pieces while the potatoes cool briefly.

    🧅fresh chives
    🔪knife
    🪵cutting board

  6. Step 6/8

    Place 1 cooked potato on each serving plate and smash each one open with a potato masher.

    🥔russet potato
    🥔potato masher
    🍽️serving plate

  7. Step 7/8

    Drizzle 1 teaspoon olive oil over each smashed potato.

    🫒olive oil
    🥄measuring spoon

  8. Step 8/8

    Top both potatoes with chopped chives, then season with salt and black pepper to taste before serving.

    🧅fresh chives
    🧂salt
    ⚫black pepper
    🥄measuring spoon

Composition

Ingredients

Types

Fats and Oils, Liquids

Ingredients

Russet potatoes, Chives, Olive oil, Water

Notes

Russet potatoes (about a pound total), Chives (fresh, from the garden, chopped), Olive oil (drizzled on top), Water (filled to the top of the steam rack in the Instant Pot)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free, Dairy-Free, Nut-Free, Soy-Free, Egg-Free, Low-cost, Whole-food plant-based

Calories

300 kcal

Macro nutrients

Carbohydrates: 61g, Protein: 7g, Fat: 5g, Fiber: 8g, Sugars: 3g

Nutritional Information

Minerals

Potassium: 1150mg, Phosphorus: 150mg, Magnesium: 44mg, Iron: 1.8mg, Sodium: 300mg

Vitamins

Vitamin C: 25mg, Vitamin B6: 0.65mg, Folate: 30mcg, Vitamin K: 12mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

vegetable brush, knife, cutting board, potato masher, measuring cup, measuring spoon, serving plate

Appliances

Pressure cooker

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Budget meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Soft, Tender, Creamy, Fluffy, Luscious

Flavors

Earthy, Mild, Savory, Herbaceous, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked potatoes out longer than 2 hours), fridge : 4 days (Store in an airtight container,Refrigerate within 2 hours,Reheat until steaming hot), freezer : 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Freeze without fresh chives when possible)